I know, the name has already drawn you in, right? These are chocolate cookies, sandwiched together with chocolate frosting. Also known as a way to eat two cookies and call it one!
The cookie recipe came from The Giant Book of Chocolate - it calls to make the cookies and then top them with a dollop of frosting and a pecan - but wouldn't you rather get two cookies in there instead?
I didn't use the frosting recipe it said too, I used my recipe that I've already shared with you. Not because its superior....but because I already had some in the fridge.
I'd say these were quite the success - so much so that after I accidentally deleted the original picture I'd taken of them, I had to steal one back from a co-worker to photograph since they were all gone. Don't worry I still let him eat it. (Hence the picture on a napkin at my desk).
If you're going to transport these, make sure you make them in advance, because the cookies should be completely cool before you frost and sandwich them, and the cookies will hold together much better after they've set. (You could speed this up by refridgerating them for a little bit).
When you add the melted chocolate to the butter and sugar, you might think you've done something wrong, as it doesn't quite mix together so well in the beginning, but don't worry, stick it out and you'll be rewarded.
Tip of the Day: Experiment with your favorite cookie recipe: can it become a sandwich cookie? Roll it in sugar first? Add nuts? Dip half of it into chocolate? A whole new cookie can be moments away!
1/2 cup butter, softened
1 cup sugar
2 oz semisweet chocolate
1 tsp vanilla
1 tbsp milk
1 1/3 cups flour
1/2 tsp baking soda
1/8 tsp salt
Melt the chocolate in a double boiler (or carefully in a microwave).
Beat the butter and sugar together until creamy. Add in the melted chocolate and mix together well.
Add the vanilla and egg, beating until just blended
Beat in the flour, baking soda and salt gradually until well mixed.
Drop teaspoonfuls of the dough on a greased baking sheet, about an inch apart.
Bake until slightly risen, 10 to 12 minutes on 400 F. (They'll flatten out later).
Let them cool on baking sheet about 5 minutes, then transfer to a wire rack to cool completely.
When cold, spread the bottom of one cookie with prepared frosting, and press another cookie on top.